Herb-Crusted Rack of Lamb with a Red Wine Cherry Sauce

Ingredients:

For the Lamb:

• 2 racks of lamb (each with 6 to 8 bones, fat trimmed)
• 2 tablespoons of olive oil
• 4 garlic cloves, minced
• 2 tablespoons of fresh rosemary, minced
• 2 tablespoons of fresh thyme, minced
• Salt and freshly ground black pepper, to taste
• 2 tablespoons of Dijon mustard
• 1 cup of breadcrumbs

For the Red Wine Cherry Sauce:

• 1 cup of red wine (preferably a rich variety like Merlot or Cabernet Sauvignon)
• 1/2 cup of chicken or vegetable broth
• 1/4 cup of balsamic vinegar
• 1/2 cup of dried cherries
• 2 tablespoons of honey
• Salt and freshly ground black pepper, to taste

Instructions:

1. Prep the Lamb: Preheat your oven to 400°F (200°C). Season the racks of lamb with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the racks of lamb and sear until browned on all sides (about 2-3 minutes per side). Transfer the lamb to a plate and let it cool slightly.
2. Prepare Herb Crust: In a bowl, combine the minced garlic, rosemary, thyme, salt, and pepper. Brush the racks of lamb with the Dijon mustard, then pat the herb and garlic mixture onto the mustard coating. Press breadcrumbs onto the mustard and herb layer.
3. Bake the Lamb: Place the racks of lamb on a baking sheet bone side down. Roast in the preheated oven until your desired doneness – about 20-25 minutes for medium-rare (an internal temperature of 130-135°F or 55-57°C). Let the lamb rest for 10 minutes, covered loosely with aluminum foil.
4. While the Lamb is Roasting, Make the Sauce: In a saucepan over medium heat, combine the red wine, broth, and balsamic vinegar. Stir in the dried cherries and honey. Simmer until the sauce is reduced by half, about 15-20 minutes. Season with salt and pepper to taste.
5. Slice and Serve: After the lamb has rested, slice it between the bones to serve individual chops. Arrange them on a platter or on individual plates.
6. Present with the Sauce: Drizzle the red wine cherry sauce over the lamb chops or serve it on the side in a gravy boat.
7. Final Touches: Garnish with a few sprigs of fresh rosemary or thyme if desired, and serve your masterpiece as the main course at your Christmas dinner party.
8. Enjoy Your Festive Feast: This elegant, flavorful dish pairs wonderfully with sides like roasted vegetables, a fresh salad, and a decadent dessert to create a memorable Christmas dinner that your guests will rave about!